Food Safety Management: A Practical Guide for the Food Industry

Food Safety Management Guide

An award-winning, practical reference presenting an integrated approach to managing food safety across the entire global supply chain. The book guides industry professionals through identifying and mitigating microbial, chemical, and physical risks at every stage—from primary production and processing to transport, retail, and food services. Using real-world incident analyses and root-cause case studies, it highlights common management pitfalls and outlines effective containment strategies.

Key Features

• Chain-Wide Risk Assessment: Covers specific biological, chemical, and physical hazards across all sectors, including production, logistics, retail, and hospitality.
• HACCP & System Implementation: Provides actionable, step-by-step guidance on executing food safety assurance frameworks, featuring a generic HACCP study model.
• Root-Cause Incident Analysis: Uses practical examples of past food safety failures to illustrate systemic pitfalls and how to prevent them.
• Stakeholder Roles & Controls: Clarifies the distinct responsibilities of different supply chain components and details specific mitigation technologies tailored to food types.